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Ingredientes
- 1 x 1-lb block of hard tofu, weighted to get rid of some of the water, then cut into one inch cubes
- 1/2 c. Water
- 2 Tbsp. Chile garlic paste, available any Asian market
- 1 Tbsp. Cornstarch
- 1 Tbsp. Dry sherry or possibly chinese cooking wine
- 2 tsp Soy sauce
- 1/4 lb Mushrooms, cut into quarters
- 5 x Green onions, (scallions) minced up, one inch chops
- 3 stalk of celery, same chop as onions
- 1 x Green bell pepper, cut into about one inch chunks
- 2 x RED jalapenos, seeded and cut into 1/2 inch pcs
- 2 Tbsp. Peanut or possibly vegetable oil
Direcciones
- Heat one tbls oil to sizzle,in a wok, and stir fry the tofu pcs till all lightly browned, remove from wok, and set aside. Mix the chile paste, water, cornstarch soy sauce and sherry or possibly cooking wine in a small bowl and set aside. Heat remaining oil to sizzle in the wok and stir fry all the vegetables at once, for about 2 min, then add in the chile mix, stir around till well mixed and a little thickened, then carefully fold in the reserved tofu, and any liquid which accumulated with it. Sprinkle with sesame oil, and serve with Thai rice, Vegetable fried rice, Indonesian fried rice, and enjoy! Doug in BC
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1035g | |
| Calories 542 | |
| Calories from Fat 205 | 38% |
| Total Fat 22.85g | 29% |
| Saturated Fat 3.63g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 932mg | 39% |
| Potassium 2102mg | 60% |
| Total Carbs 41.91g | 11% |
| Dietary Fiber 9.4g | 31% |
| Sugars 16.53g | 11% |
| Protein 43.77g | 70% |
